Pumpkin Focaccia with Sage, Pepitas, and Parmesan Recipe
This Pumpkin Focaccia is a beautifully fragrant, golden-hued bread that combines the earthy sweetness of pumpkin puree with aromatic herbs like sage and nutmeg. Perfect as a savory side dish or a seasonal snack, this focaccia features a tender, fluffy crumb topped with toasted pepitas, fresh sage leaves, and parmesan cheese for an irresistible flavor and texture contrast.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 1 large focaccia (serves 8-10)
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough
- 1 3/4 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour, plus extra for dusting
- 2/3 cup pumpkin puree
- 1 tablespoon kosher salt
- 1/2 teaspoon fresh grated nutmeg
- 1/4 teaspoon dried sage
- 1/2 cup extra virgin olive oil (for dough)
Toppings
- 1/2 cup extra virgin olive oil (for pan and topping)
- 1 handful fresh sage leaves (12 to 15 leaves)
- 1/3 cup salted pepitas
- 1/4 cup finely grated parmesan cheese
- Additional sea salt for sprinkling
Instructions
- Activate yeast: In a bowl, stir together the warm water, active dry yeast, and honey. Let the mixture sit for 10 to 15 minutes until it becomes foamy, indicating the yeast is active and ready to use.
- Mix and knead dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, pumpkin puree, kosher salt, fresh grated nutmeg, dried sage, 1/2 cup of olive oil, and the yeast mixture. Mix until the dough starts to come together, then knead on medium-low speed for 5 to 6 minutes. If the dough feels too sticky, sprinkle in a little extra flour to achieve a silky, workable texture.
- First rise: Transfer the dough to an oiled bowl, cover it with a cloth or plastic wrap, and place it in a warm spot. Allow the dough to rise for about 1 hour or until it has doubled in size.
- Shape the focaccia: Pour the remaining 1/2 cup olive oil into a 15 1/2 x 10 inch jelly roll sheet pan. Place the risen dough into the pan and turn it over to coat it evenly with the oil. Using your fingers, press and stretch the dough to fit the pan nearly edge to edge while making the signature dimples of focaccia by pressing your fingertips into the surface. Cover the pan again and let the dough rise another 30 to 60 minutes in a warm spot.
- Preheat oven: While the dough is undergoing its second rise, preheat the oven to 425°F (220°C).
- Add toppings and bake: Remove the cover from the dough and scatter the fresh sage leaves, salted pepitas, and finely grated parmesan cheese evenly over the top. Sprinkle lightly with sea salt and drizzle with a bit more olive oil. Bake in the preheated oven for 15 to 20 minutes, or until the focaccia surface turns golden brown and crispy.
- Cool and serve: Remove the focaccia from the oven and let it cool slightly in the pan before slicing. Serve warm or at room temperature and enjoy this flavorful autumn-inspired bread.
Notes
- Use warm water (not hot) for activating yeast to avoid killing it.
- The pumpkin puree adds moisture and subtle sweetness–canned or homemade both work well.
- Adjust flour quantity slightly if dough feels too sticky or too dry; dough should be soft and silky.
- Make sure to oil the pan well to prevent sticking and to help create a crispy crust.
- Feel free to substitute parmesan with pecorino or omit cheese for a dairy-free option.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.